Crunchy Cabbage Salad with Miso-Ginger Dressing

April 19, 2019

Adapted from Food 52
  • teaspoon finely grated fresh ginger
  • small garlic clove, minced or grated
  • tablespoons miso paste
  • tablespoons rice wine vinegar
  • tablespoon soy sauce
  • teaspoon toasted sesame oil
  • tablespoons water
  • cups finely shredded cabbage (about ¾ pound cabbage)
  • large carrot, peeled and cut into very thin matchsticks
  • tablespoon sesame seeds, toasted


1. In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. and set it aside.

2. In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing.

Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it softer. 



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